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Education Blog

If You Can’t Beat It, Eat It- Cooking with Invasive Plants

Japanese knotweed, autumn olive, Asian bittersweet, Japanese honeysuckle, garlic mustard, mile-a-minute vine- these are just a few of the invasive plant species that can be found growing along roadsides, forests, and in our backyards. The National Invasive Species Council defines invasive species as plants, animals, or pathogens that are non-native and cause harm. In many circumstances, these plant species are outcompeting native species for food, space, and sunlight- ultimately interfering with natives’ growth, reproduction, and/or development.

The control and management of these organisms are of utmost concern and deserve attention. However, for this blog I want to look at an unconventional means to controlling these plants- cooking with them. Many foraging websites and blogs (The 3 Foragers is my favorite) share tasty recipes using many non-native plant species as their star ingredients. This is one way interested individuals can connect with nature through their food and puts a whole new spin on the “farm to table” mentality.

Here are several recipes using common invasive species. Please, remember to never eat anything from the wild unless you have consulted an expert and have done your homework!

Autumn Olive Ketchup (makes about 1/2 cup)

3 cups raw autumn olives (invasive)

1 T white wine vinegar

1/2 tsp salt

3 T raw sugar

1/4 tsp allspice

2 cloves of garlic, crushed

1. Add the raw autumn olives to a saucepan with 2 T water. Cook over medium heat 5 minutes, stirring, until the berries have burst. Press the pulp through a fine sieve to remove the seeds and small stems. You will end up with about 1 cup of puree.

2. Cook the puree for 5 minutes over medium heat, until the color darkens.

3. Place the puree in a blender with the vinegar, salt, sugar, allspice, and crushed garlic, and pulse a few times to smooth out the puree.

4. Return the ketchup to the saucepan and cook over low heat to reduce further. Cook for about 10 minutes, stirring often, until it is thick like ketchup. Taste and adjust the salt.

3 cups Japanese knotweed shoots, sliced (definitely peel shoots that are over 1 foot tall because skin tends to be stringy) (incredibly invasive- any part of this plant can regenerate itself so be careful when harvesting)

Join us for a full moon hike under the “Beaver Moon” in the enchanting Downs Farm Preserve. Unfamiliar with the “Beaver Moon”, well come hear why the Native Americans called the November Moon the Beaver Moon. This hike is perfect for the whole family. Sturdy shoes and flashlights/headlamps are recommended.
For more information, please contact Aaron at 631-765-6450 x218 or acvirgin@eastendenvironment.org

Saturday, November 24, 2018 from 9 a.m. to noon
The river otter (Lontra canadensis) was once found on most rivers, lakes, ponds and shallow estuaries (both fresh and saltwater) throughout North America. Unregulated trapping for its valuable pelt during the Fur Trade era (mid-1500s to mid 1800s) resulted in the extirpation of otters from much of its historic range, including Long Island. Since the implementation of wildlife conservation laws in the early 1900s, and the passage of water quality and habitat protection measures more recently, otters have made a remarkable comeback, including here on Long Island.
Learn about the Long Island Otter Survey and how to get involved. The program will meet at the Group For The East End office (54895 Main Road/Rte. 25, Southold), where wildlife biologist Mike Bottini will give a short presentation explaining what otter “sign” looks like and where to look for it. We will then head out into the field to visit several known otter sites in the Southold area. To register or inquire about additional information, please contact Mike Bottini at mike@peconic.org or 631-267-5228.

Take pride in your town by joining one or more (or even all!) trail cleanups this fall in one of the many preserves that make up the Bay to Sound Trail System. Activities include: trail clearing, raking/spreading wood chips, and garbage removal from legacy dumping. Gloves, bags and necessary equipment will be provided, as well as water and snacks. Perfect feel good activity for the soul or if you have community volunteer service requirements.

For more information, please contact Aaron at 631-765-6450 x218 or acvirgin@eastendenvironment.org